Everyone knows, I love a good taco. It’s the epitome of easy-fusion. I think it started with the sandwich, but sometimes, it can feel like a sandwich can be kind of one-note. So with tacos, you can eat more than one kind, throw in whatever you have lying around in the fridge and go to town. I’ve started experimenting with different kinds of tacos over the years, so of course these recipes stem from my favorite aspects of making simple suppers — super easy, utilizing leftovers & pan-Tri essentials, quick, and insanely delicious.

But here are some of my favorite taco recipes and you guys can just add whatever accruements you happen to have available. The fruit salsas all have similar ingredients so you can make more than one at the same time. If you guys want to control the heat level a bit more, you can leave out the jalapeño if you want, but I think even throwing in a tiny bit adds a lot of flavor that you can’t substitute with anything else.

Hoisin Carnitas

*True story: My Spanish friend tasted a bite of just the meat by itself when I was shredding it and it almost brought her to tears. Try this one with Peach Salsa.

1 rack of baby back ribs
1/4 cup of hoisin sauce
1/4 cup of oyster sauce
1/4 cup of soy sauce
5 tb of fish sauce
4 tb of EVOO
10 garlic cloves (smashed)
4 tb of golden brown sugar
1 tsp of cracked black pepper
1/2 tsp of cayenne

Preheat oven to 375. Mix all the marinade ingredients together and reserve half. Pat dry the ribs and sprinkle the ribs with salt, black pepper, and cayenne. Rub on the marinade and let sit for 2 hours. Roast the ribs on a half sheet and tent with aluminum foil for 3 hours. Use the reserved marinade and baste every 30 min and take off the foil for the last half hour and turn the temperature up to 400. Let sit for 30 minutes and pull the meat off the bones and shred. Reserve additional pan juices and pour over the shredded meat to keep moist.

Lime-Soy Marinated Chicken 

*These are really delicious grilled, but I just roasted these ones because I’m really lazy and it was for a lot of people. Just grill them 5-7 min on each side if you’re going to bust out the grill. 

1 large pack of skinless, boneless chicken thighs (about 18 thighs) 
1/4 cup of soy sauce
5 tb of fish sauce
3 tb of EVOO
8 garlic cloves (smashed)
1/3 cup of scallions (loosely chopped)
3 tb of honey
5 tb of fresh-squeezed lime juice
1 tsp of cracked white pepper

Preheat the oven to 375. Throw all the ingredients into a large ziplock bag and make sure every piece of chicken is evenly coated. Let it sit in the fridge for at least 30 min. Roast the chicken in a single layer for at least 30 minutes and flip it once half way through. Once it’s browned on top and no longer pink inside, it’s ready. Let the thighs rest for 15 minutes and chop them up in 1/4 inch slices. Reserve the pan juices to keep the meat moist.

Mango Salsa 

*I like that this salsa is still crunchy. Layer it with chicken or seafood tacos. I buy the precut green mangos if they look crunchy sometimes because I’m too lazy to peel my own. 

2 green mangos (still crunchy) & (cubed in 1/4 inch pieces) 
5 sprigs of cilantro (chopped finely)
1/4 of a red onion (chopped finely)
5 stalks of scallions (white parts only, sliced thinly)
1/2 cup of jicama (peeled, chopped in 1/4 inch pieces)
1/4 jalapeno (membrane & seeds removed, minced)
Sprinkle of salt
Juice of 1 lime

Combine all the ingredients together and serve immediately.

Pineapple Pico 

*I buy the precut pineapple spears because it’s faster. I can literally eat this stuff with a spoon. 

8 spears of fresh pineapple (cubed into 1/4 inch pieces & reserve any juice)
5 sprigs of cilantro (chopped finely)
1/4 of a red onion (minced)
1/2 of a yellow bell pepper (membrane & seeds removed, chopped finely)
1 hot house cucumber (peeled & seeded, cubed in 1/4 inch pieces)
1/4 of a jalapeño (membrane & seeds removed, minced)
5 stalks of scallions (white parts only, sliced thinly)
1/2 tsp of cayenne
Sprinkle of salt
Juice of 1 lime

Combine all the ingredients together, let it sit for 15 minutes and serve.

Peach Salsa 

*This one is the crown jewel of my fruit salsa repertoire. Everyone always asks me for this recipe so keep this one a TTF secret. Trust me, if you only make one recipe from this article, this is it. I make a double-batch of this stuff, one for tacos and rest to snack throughout the week. But this is the one that always runs out first so don’t count on having leftovers.

2 large crunchy peaches (peeled, cubed in 1/4 inch pieces)
1/2 red bell pepper (membrane & seeds removed, chopped finely)
5 sprigs of cilantro (finely chopped)
1/2 of a red onion (minced)
1/4 of a jalapeño (membrane & seeds removed, minced)
1/2 tsp of cayenne
Sprinkle of salt
Juice of 1 lime

Combine all the ingredients together, and serve it immediately.

Have a happy fiesta!

1 Comment on Tips & Tri-cks — Something to Taco-bout

  1. Siri
    October 7, 2015 at 6:33 am (2 years ago)

    The hoisin carnitas look DELICIOUS! Fantastic recipes – these picture are making me hungry 🙂

    Reply

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